Cut the veal into small, uniformly sized pieces. Wash each one thoroughly.

Put in salted boiling water and add the bay leaves, which must be removed after 15 minutes of stewing.

Simmer over low heat for about an hour until the meat fibers have softened. 5 minutes before removing the veal pieces from the heat, dip the pepper pod into the resulting concentrated broth without breaking it. The pepper should not be kept in the broth for too long so that it is not too hot.

Remove the meat with a skimmer. This can be served with boiled cauliflower. Potatoes, pasta, rice, millet, and bulgur are more hearty side dishes.